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ROTISSERIETECHNIQUES
Rotisseriecookingproducesfoodsthataremoist,
flavorfulandattractive.Althoughtherotisserieismost
commonlyusedforcookingmeatorpoultry,nearly
anythingcanbeusedifpreparedproperly.
BalancingtheFood
inrotisseriecooking,balancingthefoodisofutmost
importance.Therotisseriemustturnevenlyorthe
stoppingandstartingactionwillcausethefoodtocook
unevenlyandpossiblyburntheheavierside.
Theeasiestfoodstobalancearethoseofuniform
shapeandtexture.Totestifthefoodisbalanced
correctlywhensecured,placetheendsoftherotis-
seriespitlooselyinthepalmsofyourhands.Ifthereis
notendencytoroll,givethespitaquarterturn.Ifitis
stillstable,giveitafinalquarterturn.Itshouldrest
withoutturningineachofthesepositions,itcanthen
beattachedtoyourgrill.
FoodPreparation
Whenpreparingpoultry,trussthebirdstightlysothat
wingsanddrumsticksareclosetothebodyofthebird.
Thecavityofthebirdmaybestuffedpriortothisifyou
wish.Pulltheneckskindownand,usingasmall
skewer,fixit tothebackofthebird.Pushtherotis-
seriespitthroughlengthwise,catchingthebirdinthe
forkofthewishbone.Centerthebirdandtightenwith
theholdingforks.Testthebalanceasdescribedabove.
Arolledpieceofmeatrequirestherotisserieskewerto
beinsertedthroughthecenterofthelengthofmeat,
thensecuredandbalanced.
Formeatsthatcontainbones,itis besttosecurethe
rotisserieskewerdiagonallythroughthemeatysec-
tions.Ifprotrudingbonesorwingsbrowntooquickly,
coverwithpiecesoffoil.
Tipsfor RotisserieCooking
Whenrotisseriecooking,themajorityofheatwillcome
fromanindirectsource.Inotherwords,the burnersat
eachendofthegrillarelitandthefoodisplaced
centrallyontherotisserie,withnodirectheatsource
underneath.Tocatchanydripsfromtherotisseriefood
itwillbenecessarytoremovethecookinggridsand
thenplaceadrippandirectlyunderthefood.These
drippingscanbeusedtomakegraviesandother
saucestoaccompanythecookedmeats.Placethelid
downoverthefoodwhenyoustarttocook.
Thecookingtimesonarotisseriewillbeapproximately
thesameasforovencooking.
SMOKINGTECHNIQUES
Smokinggivesfoodadistinctive,deliciousflavor.This
surprisinglyquickandversatilecookingmethodexpands
thecreativechef'smenuwithendlessnewandinnovative
waystopreparepopularbarbecuedishes.
Preparingto Smoke
AllyouneedforsmokingonyourKenmoreElitegas
grillisa cookingpanandroastingrack.First,linethe
insideofthepanwithfoil.Thesmokingagent,either
purewoodchipsorsmokingmix,issprinkledoverthe
foil.Driedherbsandspicesmayalsobeaddedto
producedifferentflavors.Placethecookingpan
directlyovertheburner.Thedirectheatwilleventually
producesmokeandseasonthefood.Elevateyour
foodabovethecookingpanwitha roastingrackor
bakingrack.
Tipsfor Smoking
Youcanreducethestrengthofthesmokeflavorby
onlysmokingforhalforthreequartersofthecooking
time,thenroastyourfooduntildone.Theheatre=
quiredforsmokingisnormallylowtomedium.
Foodsnaturallyhighinoilslendthemselveswellto
smoking,whiledrierfoodsbenefitfromamarinade.
Redmeats,poultry,game,fishandseafoodcanallbe
smokedeasilyinyournewgrill.Youcanalsorubthe
foodwithherbs,spicesorflavoredoils.Anenormous
arrayoffoodscanbesmokedinyourKenmoreElite
gasgrilltoproducestunningresultswithverylittle
effort.Hereareafewsuggestions:
', Tuna steaks, marinated in Asian flavors of sesame
oil, soy sauce and sherry.
" Pork fimJets,rubbed with ginger, orange rind and
brushed with maple syrup.
,, Mussels, brushed with lemon rind and chiJioil.
,, Lamb cutlets, marinated in virgin olive oil, lemon,
oregano and black pepper. The same marinade can
be used for a whole leg or rack of lamb.
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